Recipe by Rita~
Applelicious! . I had a drink that I wanted to create into a jam. TheTezon Anejo is creamy and smooth, with tastes of rich butterscotch and vanilla, with notes of citrus and mellow oak matching well with the apples.This is lovely over pancakes, french toast, ice cream. Stuff it into a crepe or thumb print cookies. Fill apple turnovers fritters. Dot in a cheese cake before baking or top a cheesecake at serving. Swirl it into a coffee cake. Top a brie wrap in puff pastry and bake.
Top Review by Bonnie G #2
Cannot believe I'm lucky enough to be the first to review this AWESOME recipe. I've been looking for recipes to use the over abundance of apples from our orchard and this is the 2nd jam recipe I've tried. Both are good, but this one has that something special. The taste of the tequila is barely there - but oh my; the caramel is right on. I did add 1/4 teaspoon of cloves and nutmeg to the mix and love the results. I used the smallest canning jars as feel this would be a great gift basket or use for baked brie or on ice cream so the smaller batches would work. I got a full 12 jars with enough left over for a 1/2 pint jar that we could try it out right away. I know this is going to be a favorite. It turned out so pretty too, a rich caramel color, so stands out from my other apple jam. I'll be making more of this one.
- 6 cups apples (I used diced, peeled, cooking 5 granny smiths and 4 Fuji apple)
- 1⁄2 cup apple cider
- 1 teaspoon fruit fresh (optional)
- 1 teaspoon butter
- 1⁄2 teaspoon ground cinnamon
- 2 cups brown sugar, packed
- 1 (1 3/4 ounce) package powdered fruit pectin
- 3 cups sugar
- 1⁄4 cup tequila (Tezon or any smooth white you enjoy)
- 1⁄4 cup butterscotch schnapps
Directions See How It's Made
- In an eight cup bowl add apple cider and fruit fresh.
- As you dice add the apples stirring them in so they don`t discolor.
- Add them to a large pot, with the brown sugar, cinnamon and butter. Cook and stir over low heat until apples are soft, the small dice they should only take 10 minutes.
- Stir in pectin and bring to a rolling boil, stirring constantly. Add the white sugar and return to a rolling boil. Boil for 1 minute, stirring constantly.
- Turn heat off and add tequila and buttershots.
- Remove from the heat and skim off any foam. Ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.